TY - JOUR
T1 - Association of starch crystalline pattern with acetylation property and its influence on gut microbota fermentation characteristics
AU - Wang, Rui
AU - Wang, Jing
AU - Liu, Min
AU - Strappe, Padraig
AU - Li, Mei
AU - Wang, Anqi
AU - Zhuang, Min
AU - Liu, Jinguang
AU - Blanchard, Chris
AU - Zhou, Zhongkai
N1 - Funding Information:
This work was financially supported by Natural Science Foundation of Tianjin ( 20JCZDJC00040 ), Major Scientific and Technological Innovation Projects ( XQZDZX-202006 )
Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/7
Y1 - 2022/7
N2 - The aim of this study was to investigate the relationship between starch
structure characteristics and the degree of acetylation and further
reveal the in vitro fecal fermentation characteristics of
polycrystalline polymers. The current study indicated that potato starch
(POS, B-type) and pea starch (PS, C-type) were more prone to be
acetylated than rice starch (RS, A-type) under the same reaction
conditions. The degree of substitution were 0.0513 (RS), 0.0993 (POS)
and 0.0604 (PS), respectively. Consistently, acetylation led to B-type
crystalline region to have a greatest damage followed by C and A-type
starch, accompanied by a decrease in thermodynamic stability.
Acetylation reduces the surface pore structure and more short-chain
fatty acids content produced compared to the native starch granules
following microbiome fermentation, suggesting that the introduced acetyl
groups influenced the digestion and fermentation behavior of the starch
granules. In addition, A-type starch was fermented at faster rate by
the gut bacteria microbiota and acylated starch was more easily utilized
by gut microbiota. We conclude that the type of polycrystalline polymer
and the surface structure of the granules mainly affect the fecal
fermentation rate and the spiral stacking mode is the key factor
affecting the acetylation ability.
AB - The aim of this study was to investigate the relationship between starch
structure characteristics and the degree of acetylation and further
reveal the in vitro fecal fermentation characteristics of
polycrystalline polymers. The current study indicated that potato starch
(POS, B-type) and pea starch (PS, C-type) were more prone to be
acetylated than rice starch (RS, A-type) under the same reaction
conditions. The degree of substitution were 0.0513 (RS), 0.0993 (POS)
and 0.0604 (PS), respectively. Consistently, acetylation led to B-type
crystalline region to have a greatest damage followed by C and A-type
starch, accompanied by a decrease in thermodynamic stability.
Acetylation reduces the surface pore structure and more short-chain
fatty acids content produced compared to the native starch granules
following microbiome fermentation, suggesting that the introduced acetyl
groups influenced the digestion and fermentation behavior of the starch
granules. In addition, A-type starch was fermented at faster rate by
the gut bacteria microbiota and acylated starch was more easily utilized
by gut microbiota. We conclude that the type of polycrystalline polymer
and the surface structure of the granules mainly affect the fecal
fermentation rate and the spiral stacking mode is the key factor
affecting the acetylation ability.
KW - Acetylation
KW - Crystalline pattern
KW - In vitro fecal Fermentation
KW - Short-chain fatty acids
KW - Starch
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U2 - 10.1016/j.foodhyd.2022.107556
DO - 10.1016/j.foodhyd.2022.107556
M3 - Article
AN - SCOPUS:85125389018
SN - 0268-005X
VL - 128
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 107556
ER -